Banana Caramel Custard
rec.food.recipes/Art Poe (1996)
Source: Woman's Day Cookbook
Servings: 10

1 1/4 cups sugar
2 medium slightly overripe bananas, peeled and cut into pieces
8 large eggs
2 cans (12 ounces each) evaporated milk
2 teaspoons vanilla extract
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
strawberries (garnish), optional

Fill a roasting pan or a 13x9-inch baking dish half full of hot tap water and place on an oven rack in the center of the oven. Heat the oven to 350F.

In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat for about 5 minutes, swirling the pan occasionally until the sugar has melted and turns golden brown. (Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.) Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.

In a large bowl, beat the banana and the remaining 3/4 cup sugar with an electric mixer on high speed until completely liquefied with no lumps. Beat in the eggs.

Add the evaporated milk, vanilla, nutmeg, and salt. Beat with a mixer on low speed or stir just until blended. Pour the mixture into the loaf pan. (Don't worry if the caramel cracks.)

Carefully place the baking pan in the center of the pan of hot water. Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned. Remove the pan from the water and set on a wire wrack to cool completely. When cooled, cover and refrigerate for at least 8 hours.

To serve, run a thin knife around the inside edges of the custard. Invert a serving plate over the pan. Invert the pan and plate together. Lift the pan and allow the syrup to run onto the plate. Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve. Cut into 10 slices.